Adapted from this. I do TRY to follow recipes off books to the letter sometimes, but at some point I generally stray. The gist is there though and if you’re into soups, this is a good book to get. It will keep you experimenting for a long time!

For this recipe you will need:

1/4 cup butter
1 or 2 onions, chopped roughly
2 teaspoons mild curry paste (I used medium instead of mild)
2 cups water
2/3 cup red or white wine
1 1/4 cups heavy cream (I substituted with half coconut cream and half single cream)
2 potatoes peeled and cubed (Since I rarely keep potatoes in the house I used a small amount – about 1/2 cup – of powdered mashed potato)
a total of about 450g salmon steaks cut into bite size pieces (I used around 350g and it was sufficient too)
4 tablespoons parsley
salt and freshly ground black pepper.
The original recipe didn’t call for it, but I used a bunch of fresh, chopped chives tooimage

Melt the butter in a skillet on medium heat and sautee the onions for a couple of minutes until they become soft. Add the curry powder and stir well, cooking for another minute before adding your wine, water and coconut cream (or other cream of choice).

Let this come to a boil, then proceed to add the potatoes. At this point you will need to cook until your potatoes are tender, which will vary depending on the size of your cubes. Do not overcook the potatoes unless you rather they break down.  If you’re using powdered potato you will just need to cook this for a couple of minutes.

Add the salmon and stir very gently. Cook for 3 minutes. Add your seasoning e.g. chives, parsley, salt and pepper at this point. And you’re done.. serve hot.


While I was making this, I kept thinking that it was an unlikely (in my opinion) combination of ingredients and I also wondered if this was a wise way to use my salmon steaks. It did have an interesting, unusual taste that I wasn’t immediately fond of. It’s definitely something different, but the simplicity of it and the way the different flavours make each other shine through made me want to try this with different twists such as using prawns and perhaps a stronger curry. Turns out it wasn’t a waste of delicious salmon at all; I’m looking forward to trying it again especially since I know it doesn’t take much effort too!

Comments are appreciated.. say your bit!